Propuesta de un recetario de seis menús basados en platos típicos de la provincia del Azuay bajos en grasas para personas con colesterol alto

Abstract

Within the Province of Azuay there are a variety of plates, most of them contain high percentages of fat and cholesterol. Fats are composed of fatty acids such as saturated, unsaturated and polyunsaturated; and glycerol, all of them contribute to the flavor of different preparations. Cholesterol is a type of lipid or fat that is stored in the body, it is classified into two types: the good, called HDL and bad ones called LDL. The concentration of bad cholesterol in the blood is called hypercholesterolemia, which causes diseases and disorders in the body, so it is important to find ways to control it, feeding correctly, primarily by reducing fat intake. The purpose of this paper is to present a cookbook of six menus based on these traditional dishes from the province, but that have less fat and cholesterol, so consumers have the opportunity to test these preparations without concern that their cholesterol level increases dramatically, while the dishes turns exquisite